How to make it
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Wrap the sweet potatoes in aluminum foil and place them onto the baking sheet. Bake them for about 2 hours or until tender.
Toss the chickpeas in the avocado oil with tandoori masala seasoning, and Lee Kum Kee Sriracha Chili Sauce. When the sweet potatoes are done, increase oven temperature to 400°F. Add chickpeas to a parchment lined baking sheet and bake for 20-25 minutes.
In a small bowl, mix the Greek yogurt, olive oil, lime juice, salt, and Lee Kum Kee Minced Garlic until fully combined.
To serve, split each sweet potato in half and fluff the insides with a fork. Add some of the chickpeas to each potato and drizzle the yogurt sauce on top. Garnish with fresh parsley. Enjoy!